Gingerbread Cookies
Easy to make gingerbread cookie dough. This sturdy dough is great for cutting out a variety of shapes and sizes. It’s also perfect for making gingerbread houses!
Servings: 12
Ingredients
Gingerbread Dough
- 3 cups all-purpose flour (390 g)
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- 1 teaspoon Kosher salt* or fine sea salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves optional
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup unsalted butter (113 g), room temp, softened
- ½ cup dark brown sugar (100 g), packed
- 1 large egg , room temp
- ½ cup unsulfured molasses (180 g)
Royal Icing
- 8 teaspoons meringue powder (24 g)
- 2 cups confectioners' sugar (227 g)
- 3 Tablespoons water
Instructions
Gingerbread
- Whisk together flour, cinnamon, ginger, salt, nutmeg, cloves, baking soda, and baking powder. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and brown sugar until smooth and creamy. Add egg and molasses. Mix until well combined. Scrape down sides of bowl as needed to ensure thorough mixing.
- Add flour mixture in two additions. Mix on low speed until just combined. Scrape down sides of bowl as needed.
- Divide cookie dough into two equal portions. Cover each portion in plastic wrap. Refrigerate until cold, about 30 minutes to an hour.
- Preheat oven to 350℉
- On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out desired shapes with cookie cutter. Space 2 inches apart on parchment lined baking sheet. Chill in refrigerator or freezer until firm, about 15 minutes in refrigerator.
- Depending on size and shape of cookies, bake for 10-15 minutes until cookies are crisp but not dark. Let cookies cool slightly on baking sheet before transferring to wire racks. Do not let your cookies cool completely on the baking sheets. They will get soggy. (NOTE: my 3 1/2 inch gingerbread people cutouts took 13 minutes to bake)
- Once cookies have fully cooled, decorate with royal icing, sanding sugars and sprinkles.
Royal Icing
- Whisk together meringue powder and sifted confectioner’s sugar.
- In the bowl of a stand mixer with a paddle attachment, add whisked ingredients and water. Paddle on low-medium speed for a couple minutes until icing is smooth and shiny.
- Use immediately. Store extra icing in an airtight container with a moistened paper towel directly on top of the icing to keep icing fresh. Store in the refrigerator. (makes about 1 cup)
Notes
Dough can be made up to three days in advance. Keep in the fridge until ready to use.